|Although someone has submitted a lost and found spell (which they jacked from the TV show Charmed, at least with the rhyming part)... I would like to send in mine that I use. Although it was in part taken from Charmed, too, (yes I admit it) I hav... Read more of Lost and Found Spell at White Magic.ca|| Informational|
Other Recipes from Fish.Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Fillets Of Fish.
Baked Mackarel With Vinegar.
A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
BAKED HADDOCK(Fish.) - (The Jewish Manual)
Carefully clean a fresh haddock, and fill it with a fine forcemeat,
and sew it in securely; give the fish a dredging of flour, and pour on
warmed butter, sprinkle it with pepper and salt, and set it to bake
in a Dutch-oven before the fire, basting it, from time to time, with
butter warmed, and capers; it should be of a rich dark brown, and it
is as well to dredge two or three times with flour while at the fire,
the continual bastings will produce sufficient sauce to serve with it
without any other being added.
Mackarel and whiting prepared in this manner are excellent, the latter
should be covered with a layer of bread crumbs, and arranged in a
ring, and the forcemeat, instead of stuffing them, should be formed
into small balls, and served in the dish as a garnish.
The forcemeat must be made as for veal stuffing, with the addition of
a couple of minced anchovies, cayenne pepper, and butter instead of
A NICE WAY OF DRESSING RED HERRINGS.
Open them, cut off the tails and heads, soak them in hot water for an
hour, then wipe them dry; mix with warmed butter one beaten egg, pour
this over the herrings, sprinkle with bread crumbs, flour, and white
pepper, broil them and serve them very hot.
BAKED HADDOCKSTake your fish, which should be herring or mackerel, relieve it of the
bones, skin and fins, which you must put to boil for three quarters of an
hour in water, with pepper and salt. After that time strain off the
liquor, and add to it enough browning to color it well.
Then brown quarter of a pound of butter and knead into it two
tablespoonfuls of flour, add it, when well mixed, to your liquor, with
salt and pepper, a piece of lemon peel, and a dust of mixed spice. Bring
all this to the boil and drop in your fish. (Cut in neat fillets.) Let
them simmer for twenty minutes, and if too dry pour in some darkly
colored gravy. Just before you wish to serve add a good wine glass of
claret, or of Burgundy, take out the lemon peel, and pour all on a hot
dish. If you do not wish to put wine, the flavor of the sauce is very
excellent if you stir into it a dessertspoonful of mushroom ketchup, or a
teaspoonful of soy. This brown fish is nice to follow a white soup.
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